Max's Birthday and Blueberry Ice Cream

We just celebrated Max's Birthday last week. As usual, my brain didn't start working until a few days before the day. Thankfully, after 10 years of marriage my husband now understand me enough to stop asking on the details (the food, the place, the cake, what to buys, etc...) 'till the last minute. Thanks to pinterest, I found some simple neat ideas. All I did was typing "Ocean Birthday" on the search box.



Everyone loves balloon

and bubbles

I showed  the original shark cut out to Chris and asked him if he could make something like that. He said, "Of course I am an engineer." Oh how I love my handy man!


Aunty Bertha had been kindly making Max's birthday cakes three times these past three years. She couldn't do it this year so this mommy got to step up. I found the idea on making a Turtle Cake, which Max approved.

Mine turned out to be 'okay' looking {i think} at least Max was happy to get his Turtle Cake. Many thanks to my lovely baker friends: Bertha and Myrna for the inputs and instructions!


The Turtle Cake consist of Blueberry Ice Cream {recipe at the end of this post} + Chiffon Cake {I used Bertha's chiffon cake recipe here minus the green tea powder} + Strawberry Ice Cream


Blueberry Ice Cream {Chris said this is his favorite so far}
Printable Recipe

Ingredients:

1 pint or 473 ml heavy cream (I got mine from Trader Joe's. Do NOT use the ultra-pasteurized one.)

Pinch of salt

250 ml whole milk 
130 grams sugar  (add more if you like sweet or your blueberry is tart) 
5 egg yolks
350 grams of blueberries

Directions:

1.       Cook the blueberries in a medium sauce pan, add some sugar (2 teaspoons or more as prefer if blueberries are not sweet), and cook them 'till soft while stirring once in a while. Then blend them inside a blender 'till smooth. Let it cool until it reach room temperature then put it in the fridge

2.      Warm the cream, salt, milk and sugar in a medium saucepan and bring it to a gentle boil then turn off the heat. In separate bowl, whisk together the egg yolks.

3.      Slowly pour some of the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.

4.      Heat the pan, stir the mixture constantly over medium heat with wooden spatula, until the mixture reach 80 Celsius.

5.      Remove pan from the heat, pour the custard through a strainer.  Let it cool until it reach room temperature. Refrigerate overnight or 6+ hours or if can't wait that long; stick it inside the freezer for about 30 minutes.

6.      Mix in the blueberry puree, stir well.  Process in an ice cream maker for 25 minutes or according to the manufacturer's directions.

Enjoy!